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Fish And Seafood Cookery Cookbook Paperback Book Mid Central Fish Co
Fish
FISH STEAKS are cut cross-wise from whole fish that have been scaled or skinned and should be cut at least three-fourths to seven- eighths of an inch thick to make the best servings.
As a rule, select one steak for each serving, unless the steak has been cut from a very large fish, then figure on one pound serving three people.
Fish steaks do not have the bones removed but contain a part of the back-bone and sometimes a few other bones, however, these bones are generally large and are easily removed when eating.
Like fish fillets, steaks do not require special preparation before cooking and can be had quick frozen.
....the Almost Perfect Food
All fish and shell fish are an excellent source of easily digested proteins; are specially rich in natural vitamins and contain an abundance of minerals, so necessary to vigorous health and growth.
Medical authorities have recognized these properties of fish for many years but more recently, have shown enthusiasm for fish as a much needed addition to modern diet.
Since fish requires but little cooking to make the flesh tender and easily digested, children, elderly people and even most invalids find fish a most valuable food.
The quickly assimilated proteins of fish are needed by all for the building of muscle and other body tissues.
Calcium, phosphorus, iron, copper, iodine and sulphur are some of the more important minerals needed by young and old alike for the development, growth and maintenance of bones and teeth and these minerals are found in quantities in all varieties of seafish and shellfish.
Fish are also recognized as a rich source of valuable vitamins and thus combine all the needed healthful and body-building properties with a deliciousness all its own.
Proper cooking does not destroy the vitamins or minerals so abundant in fish.
Because fish is not considered a fattening food it is therefore usually found on all reducing diets.
FILLETS OF FISH are cut lengthwise from the fleshy sides of different kinds of fish and are practically free from bones.
These luscious, waste-free portions of fish can be bought every day in quick frozen form and need no special treatment before cooking.
Fish does not shrink in cooking like other meats and each pound of fillets serves three people.
PAN DRESSED FISH are whole fish that have been scaled and cleaned and with the head and tail removed when desired.
Some pan dressed fish are sold quick frozen while others are fresh.
These small fish vary in size and are of several varieties.
It usually requires at least one fish for a serving.
WHOLE FISH, such as Lake Trout, Whitefish, Salmon and Pike are usually bought whole for baking and are cleaned and scaled so that little effort is needed to prepare for cooking.
The larger whole fish can be had as big as 10 or 12 pounds but the sizes mostly average from 3 to 8 pounds and these are the best family size for baking, although any size is equally good.
When whole fish are too large for home baking it is suggested that a large piece or chunk be purchased and these can be either baked or boiled as indicated in the different recipes.
Book is in good condition. General shelf and corner wear. Some white marks on the front and back cover. Some fraying along the cover edges. Cover creasing. A couple scratches on the back cover. A solid reading copy. Please see photos for details, and let me know if you have any questions.
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Thank you from John & Cecelia a small town bookshop.
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